Place hazelnuts on a baking sheet and toast for 10 minutes, being careful not to burn. Remove from oven and carefully place hazelnuts on a clean kitchen towel. Run the towel and the nuts together to remove the skin. When nuts are cool, chop coarsely and set aside.

In a small saucepan add the milk and slowly heat. Add the Blue Cheese cubes to the milk and stir until the cheese melts. Add the butter and salt and pepper to taste. Keep on low heat while cooking the pasta.

In a large pot of boiling, salted water cook the pasta until al dente. Remove from heat and drain. In a large serving bowl add the pasta and toss with the Blue Cheese sauce. Sprinkle with toasted hazelnuts and serve. Makes 4 servings.

In a small bowl, whisk Maille Mustard, olive oil, lemon juice and honey or maple syrup. Season to taste with salt and pepper. Cook vegetables according to type, in boiling, salted water until crisp-tender; drain. Toss hot, cooked vegetables in mustard dressing.

Slice cold pears and Cambozola. Fan alternating slices with Cambozola and pear onto a plate. Distribute walnut pieces over Cambozola and pear. Gently heat butter with honey until it reaches a fluid consistency and drizzle over pears.

Chill bowl and beaters in the freezer. Warm Danish Selection Wild Blueberry Preserve with lemon juice in a saucepan. Cool thoroughly. Wash and drain blueberries well. Add confectioners' sugar and whipping cream in the chilled bowl and whip until stiff peaks form. Place one meringue on each dessert plate. Add a dollop of whip cream, mound with blueberries and drizzle with Danish Selection Wild Blueberry Preserve. Garnish with either a fresh mint or lemon zest.

Season medallions with salt and pepper. Heat oil in heavy skillet over medium-high heat. Add medallions to hot pan and saute about 4 minutes per side for medium-rare then set aside. Add onion rings to remaining juices in skillet and saute until golden brown. Deglaze pan with 20 mL pear brandy. Add beef stock and cook until sauce is reduced by half. Return medallions to the sauce and simmer briefly, season to taste. Heat red cabbage and add Balsamico Vinegar. In a sperate pan, saute pears in remaining brandy. Top medallions with sauce and decorate red cabbage with pear slices. Serve with your favourite potatoes or spaetzle noodles.

Roast turkey according to your favourite recipe. Once the turkey is cooked, remove from roasting pan and add broth to pan drippings. Stir to scrape up all the browned bits. Pour mixture into a small saucepan. In a small bowl, combine cornstarch with 2 tablespoons of water. Stir into mixture in saucepan along with Maille Mustard, chopped herbs, salt and pepper. Bring to a boil over medium heat, stirring constantly. Cook for 1 minute until gravy is thickened and smooth. Serve with sliced roast turkey.

Stuffing

Sauce

Preheat oven at 180 C (350 F). In a bowl, mix stuffing ingredients and season. Open lamb leg, fill with stuffing, rool and tie with string. Season. In a pan, heat the oil and saute the roast on all sides. Cook for about 1 hour to 1 hour and 20 minutes, or 20 minutes per 450 g. Take out of oven, wrap in aluminum foil and let rest for 20 minutes. Deglaze the pan with wine, reduce to half, add the lamb stock and bring to a boil. In a small bowl, mix flour and butter; add the sauce and whisk until it thickens. Simmer 5 minutes whisking from time to time. Serve three thin slices of lamb per plate, topped with sauce. Decorate with fresh rosemary. Serve with slices of zucchini and carrots with leaves.

Spread two slices of rye bread liberally with Cambozola Cream Cheese. Top each with a tablespoon of red pepper jelly and equally with shaved ham and lettuce. Top with remaining slices of rye bread.

Slice goat cheese brie into quarter inch strips. Pre-heat BBQ or grill and cook burgers until they are close to done. Lay the goat brie strips on each patty. Spoon the bruschetta and basil on top and drizzle with the olive oil. Cover and reduce heat to allow toppings to warm through. Serve on toasted buns with your choice of garnish.

Topping

preheat oven to 400 F. Season schnitzel with salt, pepper and paprika. Heat oil in a skillet and brown schnitzel on both sides. Remove from heat and set aside. Place red cabbage into greased baking dish, spread schnitzel on top. Cover with sliced potatoes slightly overlapping one another.

Whisk sour cream, milk, flour and walnuts together. Season with salt, pepper and a pinch of ground nutmeg. Spread mixture over potatoes, sprinkle with grated cheese and bake for approximately 30 to 40 minutes until golden brown.